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Torta Maria Luisa (Maria Luisa Cake)

As I’ve mentioned before, I get a lot of e-mails from my readers asking me for traditional Colombian recipes, Torta Maria Luisa or Maria Luisa Cake being one of them. Well, after some phone calls to my family and friends in Colombia, I finally have this recipe for all of you that have requested it.

Arrange an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter and flour the bottom and sides of 2 nonstick, round baking pans. Set aside.

In a bowl combine the flour, baking powder and lime zest. Mix for 20 seconds at low speed until the zest is incorporated. Add the orange juice, eggs, sugar and butter.

Blend at low speed for 1 minute. Increase the speed to medium and mix for about 2 minutes, scraping the bottom and sides of the bowl with a spatula, as needed.

Divide the batter between the prepared pans and bake until golden and a cake tester inserted into the center of the cakes come out clean, about 30 to 35 minutes. Remove from the oven and cool the pans on a wire rack for 15 minutes. Turn the cakes out onto a wire rack and allow to cool completely, about 1 hour.

To assemble the cake: Arrange 1 cake layer, flat side up, on a cake stand. Using a spatula, spread the marmalade on top leaving a 1/2-inch border. Place the other cake layer on top of the existing layer then sprinkle with powdered sugar. Cut the cake into wedges with a slightly wet knife and serve.

This cake did not turn out right for me. I made it exactly as shown and I couldn’t get it. It turned out very dense and too greasy. The butter was all over the top of the cake. I tried it again with less butter and it still didn’t work. It was not fluffy at all. Help! what am I doing wrong?

I think a lot of people were confused by the orange juice in the cake.. Its actually just in the cake. The post said to use a “berry marmalade”. But I dont see any place where it says to use orange marmalade..